Sunday, September 07, 2008
Food, In this Issue...

Go for a dip

The Melting Pot

By Katie Kelly Bell

The practice of fondue has been around for centuries. Even today, fondue is a trend that seems to fluctuate in popularity. Wedding registries bloom with fondue pots some years, while at other timesthe very notion of dipping dinner becomes passé. The Melting Pot in Midtown strikes the perfect balance between trend and tradition with a sleek interior, seasonal menu, cool beverages at the bar and, of course, those time-tested hot pots bubbling with potential.

Owners Mark and Layla Gunn operate the four locations in metro Atlanta, but the newest location in Midtown is decidedly the hippest incarnation to date. Shades of silver and gray mixed with wood and metal give the place an urban texture. Breezy, fun cocktails such as the Chocolate Fontini, Strawberry Basil Lemonade and Blackberry Margarita, and an ideal location right on Peachtree between 4th and 5th streets, make this spot a perfect watering hole as well. 

But the dining experience is really what a visit to the Pot is all about. Mark Gunn points out that “ours is a unique dining experience, not just an everyday dinner.” Indeed, meals here last a minimum of two hours and involve several courses and a bit of hands-on effort, all in the spirit of fun, of course.

Dinner includes three courses, starting with the cheese fondue (expect lots of breads, veggies and apples for dipping, but don’t overdo it) then moving on to salad. For the entrée course, you need some decision-making and light cooking skills. First, determine which of the cooking styles you prefer for your entrée. I suggest the coq au vin with Burgundy wine, pepper, scallions, garlic and mushrooms; for a more feisty style, try the mojo with garlic and citrus. Mainly broth-based pots are used for this portion. Although oil is also available, Gunn expects it to be phased out over time.

Now that you’ve determined the style, you’ll need to turn your attention to deciding what you’ll be cooking in your pot. Selections are themed, such as the New Orleans Cajun shrimp, filet mignon, chicken and andouille sausage, or the Pacific Rim with teriyaki sirloin, shrimp, pot stickers duck breast and chicken. Vegetarian choices feature artichoke hearts, spinach and gorgonzola ravioli, portobello mushroom and tofu. Pair any entrée with one of the 250 wines on Gunn’s list or with roughly 40 wines by the glass.

While you dip your dinner and wait for it to cook, you should think ahead to dessert. The list is tempting. Will it be pure chocolate, chocolate s’mores, cookies and cream or the decadent flaming turtle? I put my money on the original chocolate with a swirl of crunchy peanut butter. It's served with strawberry, banana, cheesecake or brownies; I prefer a spoon, personally.

All this dipping goodness gets an even brighter glow with the Gunns' tremendous fundraising efforts for St. Jude’s Children’s hospital in Memphis, Tenn. To date, the Melting Pot raises more money per person and per location for St. Jude than any other company in the country. Locally, the Gunns have raised more money than any other individual Melting Pot location nationwide. 

“My wife and I really believe in St. Jude. Last year’s event raised over 100,000, this year we hope to raise anywhere from $125,000 to $150, 000,” says Gunn. For this years Paint the Town bash (Sept. 19 and 20), Gunn has teamed up with notable painter of wine Thomas Arvid and Guinness Book of World Records painter Eric Waugh, both of Vinings Gallery, to offer a dynamic combination of fondue nibbles, live painting (Arvid and Waugh will each create an original masterpiece during the event) and a unique selection of wines. Tickets and information are available online at www.stjude.org/paintthetown. SP